Lemon Tray Bake Food

LEMON DRIZZLE SLICES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
• Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

LEMON AND GARLIC CHICKEN TRAY BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 200°C.
• Bring a pan of salted water to the boil, then cook the potato for a few minutes (until they have started to soften slightly) Drain them and do the same with the carrots.
• Cut 4 slices of lemon (about the thickness of a pound coin) and set the remaining lemon aside.
• Spray a large baking tray or roasting tin with some low calorie cooking spray, then place the chicken on the tray and season.
• Put the part cooked potato wedges and carrots into a large bowl and add the slices of garlic. Spray with some low calorie cooking spray and season with some salt and pepper. Add the thyme and then squeeze some of the juice of the remaining lemon into the bowl. Toss to mix well.
• Add this to the tray with the chicken on, arranging the veg around the chicken
• Cook for about 30 minutes.
• After 30 minutes add the lemon slices to the top of the chicken thighs along with a squeeze of lemon juice.
• Add the green beans to the tray and return to the oven for 10 - 15 minutes.
• Make sure the chicken thighs are cooked and the carrots and potato are soft. Serve immediately.

LEMON DRIZZLE TRAYBAKE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
• Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
• Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
• Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
• Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
• Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

LEMON COCONUT PARTY SQUARES

Steps:

• Put condensed milk and butter in a small pan, stir over gentle heat until butter has melted and mixture is combined.
• Add lemon rind and coconut to biscuit crumbs, mix well.
• Add butter and milk mixture to crumb mixture, mix together well with your hands.
• Press into a greased lamington tray (11in x 7in).
• Refrigerate 1 hour.
• Ice with lemon icing, sprinkle with coconut.
• When the icing has set, cut into squares.
• Lemon Icing: Combine sifted icing sugar, lemon juice and soft butter in a bowl.
• Mix well to make a smooth icing.

LEMON TRAY BAKE

Steps:

• Grease and line the small roasting tin (or 13" x 11" baking tin) with bake-o-glide.
• Mix the flour and baking powder together and set aside.
• Beat the butter and sugar together until light and fluffy.
• Beat the eggs into the butter and sugar mixture.
• Add the juice and grated rind of one lemon.
• Sift the flour/baking powder mixture into the wet ingredients and fold in gently.
• Spoon the mixture into the prepared tin and gently smooth the top.
• For the AGA - hang the tin on the bottom set of runners in the roasting oven and put the cold plain shelf in on the second set of runners from the top. Bake for 25 to 30 mins or until cooked.
• In a normal oven bake at the temperature and time you would normally use for a sponge cake. When I had a gas oven it was gas mark 6 for 20- 25 minutes. I've never had an electric oven, sorry.
• Leave in the tin for ten minutes after taking out of the oven. Then take out of the tin and leave to cook completely on a wire rack.
• For the icing - beat the butter until creamy then add the icing sugar a tablespoon at a time.
• When all the sugar is incorporated add the lemon rind and juice and beat well.
• Spread the icing over the cake.
• Eat!